Fresh Fruit Parfaits Food

FRESH FRUIT PARFAITS

Steps:

• In a small bowl, combine yogurt and whipped topping; set aside 4 teaspoons for topping. Spoon half of the remaining yogurt mixture into four parfait glasses; layer with half of the banana, sliced strawberries, pineapple and blueberries. Repeat layers. , Top each parfait with reserved yogurt mixture and a whole strawberry. Chill until serving.

FRESH FRUIT PARFAIT WITH LEMON-POPPY SEED YOGURT

Steps:

• In a medium bowl place cut fruit, blueberries, lemon juice and 1 tablespoon sugar. Mix well and macerate for about 10 to 15 minutes. This will allow fruit to be infused with lemon juice and sugar. Meanwhile in a small bowl stir 2 cups of lowfat yogurt and poppy seeds. In clear glasses, layer the ingredients starting with the fruit mixture then next layer with yogurt, then fruit, then yogurt. Repeat these steps until you have filled the glasses. Garnish with a sprig of mint.

FRESH FRUIT YOGURT PARFAIT

Steps:

• Slightly soften the honey in the microwave so that it is easier to stir. Cool.
• In a bowl, combine the softened honey with the plain yogurt and vanilla extract.
• Using parfait glasses, layer the honey mixture alternately with the fruit and granola, ending with granola on top.
• Refrigerate until ready to serve.

FRESH FRUIT BREAKFAST PARFAITS

Steps:

• Place ½ of the bananas and ½ of the strawberries in each of 2 parfait glasses.
• Sprinkle 1 teaspoon of brown sugar over each.
• Top with each with ½ of the yogurt and serve.

YOGURT AND FRUIT PARFAITS

Steps:

• Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.

FLOATING FRUIT PARFAITS

Steps:

• Divide strawberries (or cantaloupe) between 6 tall dessert glasses.
• Stir boiling water into dry jello in medium bowl at least 2 minutes til completely dissolved.
• Add cold water and ice cubes, strring until ice is completely melted.
• Remove 3/4 cup jello and pour evenly over berries.
• Refrigerate 20 minutes or until jello is set but not firm.
• Add 1 cup cool whip to remaining jello.
• Stir with gently wire whisk til well blended.
• Spoon evenly over jello.
• Refrigerate 1 hour or until firm.
• Top each parfait with 1 TBS cool whip just before serving.
• Store leftovers in the refrigerator.

ANGEL-FRUIT PARFAITS

Steps:

• In 2 parfait glasses or dessert bowls, alternate layers of cake, fruit, yogurt and almonds.
• Top each serving with almonds. Serve immediately.

CREAMY FRUIT AND PUDDING PARFAITS

Steps:

• Mix juice and extract until blended. Drizzle over cake cubes in large bowl; toss to evenly coat.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
• Place half the cake cubes in 12 dessert dishes; top with layers of half each of the berries and pudding mixture. Repeat layers.
• Refrigerate 2 hours. Top with remaining COOL WHIP just before serving.

FRUIT PARFAITS

Steps:

• Place berries into 6 parfait glasses. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add cold water and ice cubes; stir until ice is melted. Pour 3/4 cup evenly over berries. Refrigerate 20 min. or until gelatin is set but not firm. Meanwhile, let remaining gelatin stand at room temperature until cooled and ready to be used.
• Add 1 cup COOL WHIP to remaining gelatin; stir with whisk until blended. Spoon over gelatin in glasses.
• Refrigerate 1 hour or until firm. Serve topped with remaining COOL WHIP.

FRUITY PARFAITS

Steps:

• Spoon 1/4 cup yogurt into bottoms of four parfait glasses.
• Sprinkle 1 tablespoon graham cracker crumbs over yogurt in each glass.
• Top crumbs with 1/4 cup diced fruit. Top fruit with 1/4 cup applesauce. Repeat layers. Cover and chill until ready to serve.